Here are some of my favorite foods!
Cauliflower Pizza Crust
1 cup cooked, riced cauliflower ( USE A FOOD PROCESSOR)
1 cup mozzarella cheese, shredded
Preheat oven to 450 degrees F. THE SECRET IS IN GREASING YOUR PARCHMENT VERY WELL. GENEROUSLY OIL A ROUND PIECE OF PARCHMENT WITH OIL AND WIPE OFF EXCESS In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the parchment into a round at 450 degrees for 12-15 minutes.Remove the pan from the oven. To the crust, add your toppings.Place under a broiler at high heat just until cheese is melted! Or just back into the 450 oven if you don’t like the cheese too brown.
I like to make my own pesto to put on the pizza
2 TBSP grass-fed butter
2 cloves of garlic
1 cup of almond milk
1/2 cup chopped broccoli
hand full of asparagus
1/2 cup of chopped; green, red and yellow peppers
3 TBSP. parmesan cheese
2 oz. of pancetta
Use a Spirooli on 3 Zucchinis (keep the skin on for some color and crunchy texture). *If you don't have a spirooli use a cheese cutter to cut zucchini into long thin strips*
Put into a cheese cloth and drain all of the water
Cook 2 oz. of chopped pancetta in a pan and remove meat from the pan (keep the fat and renderings in the pan and do the following steps)
Start 1 TBSP of Grass-Fed Butter in the pan with the pancetta fat
add 2 cloves of crushed garlic
Add 1 more TBSP of butter until melted
add 1 TBSP of coconut flour
1/3 C. of Almond Milk
keep stirring until creamy (add more almond milk to make sauce more liquidey).
Add 1/2 cup of chopped broccoli
Add a hand full of asparagus tops
Add 1/2 cup of chopped red, green and yellow peppers
3 TBSP. parmesan cheese (fresh)
Add pancetta back to sauce
Stir all together and add zucchini noodles
Add shrimp or chicken for extra protein
Walnut Shrimp (inspired by Nom Nom Paleo's version)
3 tablespoons Paleonaise
1 tablespoon raw honey
1 teaspoon fresh lemon juice
1 pound uncooked large fresh shrimp, peeled and deveined
3/4 teaspoon kosher salt
1 egg white
2 tablespoons tapioca starch (also called tapioca flour)
1 cup ghee, or healthy fat of choice, for frying
1/2 cup Maple-Spiced Walnuts
1 tablespoon sesame seeds, toasted
You have to pre-make two of the ingredients before getting started:
1-1/4 cup of light olive oil, divided
1/2 teaspoon mustard powder
1/2 teaspoon salt
1/2 to 1 lemon, juiced
Place the egg, 1/4 cup of olive oil, mustard powder, and salt in a mixing bowl, blender, or food processor. Mix thoroughly.
While the food processor or blender is running (or while mixing in a bowl with a stick blender), slowly drizzle in the remaining cup of olive oil.
After you’ve added all the oil and the mixture has emulsified, add lemon juice to taste, stirring gently with a spoon to incorporate.
MAPLE SPICE WALNUTS
6 ounces Raw Walnuts
2 Tablespoons Maple Syrup
1 tablespoon melted ghee or coconut oil (we used coconut oil)
2/3 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Preheat the over to 350 with the rack in the middle position
Add the walnuts, maple syrup, melted ghee or coconut oil, and cayenne pepper into the bowl. Stir to combine the ingredients. Make sure the nuts are well coated, and then spread them in a single layer on a parchment lined baking sheet
Bake the nuts for 15 minutes or until fragrant, stirring often to ensure even cooking. Watch them closely!
Take the walnuts out of the oven and toss them. They will be sticky at first but as they cool down, they'll harden.
Try not to eat them all
BACK TO THE SHRIMPS!
Make the sauce. In a small bowl, combine the mayonnaise, honey, and lemon juice, and whisk to combine into a sweet, creamy dressing. Set aside.
Toss the shrimp in a separate bowl with the salt.
In a large bowl, whisk the egg white until frothy, and add the tapioca starch. Mix to form a smooth batter...no clumps!
Add the shrimp to the batter and mix well, making sure they are completely coated.
Melt the ghee in a large cast-iron skillet over medium heat. Once the ghee is shimmering, fry the shrimp in three separate batches. Cook the shrimp for 1-2 minutes on each side, or until they're golden on the outside and no longer translucent on the inside. Transfer the shrimp to a wire rack.
When all the batches are done, place the shrimp in a bowl with the honey-mayonnaise sauce, and toss to coat the shrimp before plating. Sprinkle the Maple-Spiced Walnuts on the shrimp, and serve immediately.
4 portabella caps
2 TBSP Olive Oil
4 oz. ground turkey (or chicken)
3 TBSP parmesan cheese
1/2 cup of spinach (chopped)
2 cloves of crushed garlic
salt and pepper to taste
- rub the caps down with oil and sprinkle with salt, pepper and garlic powder. Lay caps (cap side up) on a baking sheet.
- in a bowl, combine ground turkey, eggs, parmesan cheese, all spices and spinach. (use your hands to incorporate)
- use your fingers to pull out half of a palm full of the mixture and pat into the inside of the turned up mushroom cap.
- Fill ALL caps and bake at 350 for 30 minutes.
Top with mozzarella cheese if you would like and put back into the oven for 5 minutes to melt.
· ½ avocado, mashed
· 1-2 tablespoons unsweetened cocoa powder (the more, the chocolatey-er)
· 2 teaspoons raw honey
· 1 teaspoon almond butter
· pinch of salt
· dark chocolate chips-optional
1. Mash up your avocado.
2. Add in your cocoa powder, raw honey, almond butter, pinch of salt and mix thoroughly.
3. Top with dark chocolate chips
4. DIG IN!
4 Fresh Chicken Breasts (cut into strips)
1 Package of Chicharones/Pork Rinds (fresh is best if available)
2 TBSP of Almond Flour
Pinch each of; garlic powder, onion powder, chili powder
Pre-Heat oven to 350 degrees
Cut and clean chicken breasts and cut into nuggets or strips
Crush pork rinds in a plastic baggie until they are a powder and dump onto a plate
On a separate plate add; almond flour and all spices
In a large bowl crack all of the eggs
Spray a cookie sheet with coconut oil pan spray
Take a chicken strip and dunk it in the flour mixture, then into the egg mixture and then into the pork rinds.
Line the chicken strips/nuggs onto the sheet about an inch apart from each other and bake for 20-25 minutes until they are golden brown.
(serve with sweet potato fries, zucchini chips or wrap in a lettuce wrap with fresh veggies and mustard)